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The Power of Prep!

Good prep is the key to super simple smoothie making. Having all your
ingredients ready to throw in the blender makes this a breeze.

Wash, Cut, and Store Greens

You need two large zip lock bags with a paper-towel in each to absorb moisture.
Excess moisture is the #1 reason greens go bad fast. Remove the kale leaves from

the stems, chop, wash and spin dry in a salad spinner. Spinach usually comes
pre-washed in bags and doesn’t require any chopping. Remove the spinach from
the bag it came in and transfer it to the ziploc. Do the same with the kale into the

other bag. Store these in the fridge. When it comes time to make the smoothie
you will just grab a small handful from the bag which is about 1 cup.

Fresh Vs Frozen

Frozen fruit can actually be a better bargain than fresh depending on the time

of year. Also, if the fruit is flash frozen it may actually be fresher than the “fresh”
fruit. The general smoothie recipe rule I follow is fresh greens plus 1 fresh
fruit plus 1 frozen. If not using anything frozen I add a half cup of ice. I don’t

recommend freezing everything before, this will turn your smoothie to ice cream and
make it impossible to blend without adding more liquid which will water it down.

Chop And Portion Fruit If Needed

Most of these recipes use 1 fresh fruit and 1 frozen portion. If using fresh fruit
you can portion into small bags but honestly it’s not hard to peel a fresh banana.

Core an apple or pear the day you make the smoothie. If you buy a whole
pineapple though you may want to pre-cut it so you have it ready in the fridge.

The
The Smoothie Diet 5-Day Green Smoothie Challenge Page 4